Faye’s Delicious Bedlam Hall Meat Pies
Definitely just regular beef in here... no human meats of any kind. How do Faye’s meat pies taste so yummy? What’s her secret? Well, it’s a family secret, all to do with herbs (things like being careful with your coriander, that’s what makes the gravy grander).
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
about 1 teaspoon salt, and more to taste
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2-3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1 cup beef broth or stock
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce (don’t ask us how to pronounce it)
2 teaspoons drained brined green peppercorns, coarsely chopped, (regular peppercorns crushed with a mortar and pestle will also do)
Puff Pastry (store bought is fine. Puff pastry is hard to make)
an additional 1 tablespoon water
Coat beef in salt, pepper, and flour, and shake off excess. heat the vegetable oil in a deep pot, then add the beef, turning occasionally. You want to brown the beef and get a nice color on it, not cook it all the way through. Once the beef has browned, remove it from the pot. You may have to cook in batches-- overcrowding the pot will make it steamy and the beef won’t brown as well.
Add the onion, garlic, and water to the pot, deglazing the bottom. Stir frequently until the onions are soft and translucent, about 5 minutes. Add tomato paste and stir until it is incorporated.
Add the beef and all those accumulated juices back into the pot. Also add the beef broth/stock, beer, Worcestershire, peppercorns, and thyme. Bring to a simmer, then turn the heat to low, cover, and let it cook on the stovetop until beef is tender and the sauce has reduced (thickened), at least an hour.
Discard the thyme sprigs and COOL the stew for about an additional 30 minutes. You don’t want to melt the puff pastry. While you’re waiting for it to cool, preheat the over to 425 degrees.
Transfer stew to a pie dish, and cover with the puff pastry. You can roll it out and cut it in a circle if you want, but Sally left it square. Stir egg and water together, and brush it lightly on the puff pastry.
Cook in the oven until the pastry is fully cooked, about 20-25 minutes. If it is not fully cooked, turn the heat down to 400 and back an additional 5-7 minutes.
Serve up to your victims distinguished guests, and enjoy!
Thank you Sally, for bringing this delicious pie, and not poisoning us with it. We hope you enjoyed our tumultuous stay in Bedlam Hall!
Next up, we’ll eat our way through Fiasco! Stay tuned, lovely listeners.
(Sally was inspired by this recipe from Epicurious)
